Flipping through this book, I was annoyed to see Guinness recommended to go with one of the meals, double-checked Barnivore, and was pleasantly surprised to see that the Guinness Extra Stout is vegan. I thought all Guinness was made with isinglass. Excite!

The grilled tofu with horseradish sauce is yum. I'd definitely recommend adding more horseradish if you really like the stuff. I could taste it, but I prefer my horseradishy stuff pretty strong. Also, small servings for four people. My husband and I split it between ourselves, with sides.

I haven't delved into the previous 2 books in the series very much, but I love everything I've made from this so far. I've tried:GazpachoCreamy Chickpea SoupEscar-No (faux escargot!)Spanish RicePaprika Tofu -- awesome!!Chickpeas and Roasted Garlic

I've made the Provencal Vegetable Salad and the Quiche Monet (France, obvs) and liked both. I don't normally like it when recipes call for things like vegan cheese, but it was only a little bit and it could be left out if need be. My omni parents really liked both of these, also.

Honestly, I really like the first two books, but am less inspired by this one, which is disappointing because I was so excited about it at first. The recipes are just kind of fiddly. I don't know. I need to make more of them before I judge.

_________________But if one were to tickle Pluto, I suspect that it might very quietly laugh. - pandacookie

55k usd is like 4 cad or whatever equivalent in beavers you use on the island - joshua

My husband made the Spanish omelette last night, and it was really great. It came together really quickly too, and he's a slower cook. Probably as good as any other vegan fritatta/quiche we've had, but super fast.

We tossed some extra veggies in there. It's nice that that's easy to do without screwing up the recipe, but they're not necessarily needed.

I'm loving this book! I've made 5-6 great things from it so far... and have another one planned for tomorrow. I'm gonna write up a review for my blog (since the publisher sent me the book). I'll be sure to share it once I'm done.

Honestly, I really like the first two books, but am less inspired by this one, which is disappointing because I was so excited about it at first. The recipes are just kind of fiddly. I don't know. I need to make more of them before I judge.

that's exactly how i felt. but now that i'm seeing a lot of great reviews, i'm wondering if i judged too soon, maybe i need to rebuy the book ;) probably not, but still, i was not wowed when i was reading the recipe titles or glancing at the recipes.

_________________"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon

I'm loving this book! I've made 5-6 great things from it so far... and have another one planned for tomorrow. I'm gonna write up a review for my blog (since the publisher sent me the book). I'll be sure to share it once I'm done.

I didn't make it but I had the paprika tofu with the Spanish rice cooked for me last night. I would cook the onions separately because they were too crunchy for me but other than that I really liked both dishes. The rice makes loads. My husband is not a natural cook but he enjoyed making both dishes and seemed to cope fine with them.

I just made the Quiche Monet. I like it a lot, but it's softer than I'd like. I think that, next time, I'll use just regular tofu, rather than the mixture of regular and silken that the recipe calls for.

I made a few more dishes from this book this week - I made the Kermit's Relief (tofu "frog legs" - ew - over shallot white wine sauce): they were SUPER good and quite easy. Really delicious.I also made the Saffron Quinoa Pilaf to go with the tofu, and it was good - unremarkable, but a good side dish.

Then, a few days later I made the Tofu Schnitzel. I thought it was just okay. I mean, we ate it and all, but not something I'm eager to make again. I felt like it needed a sauce or something more to really make it feel complete. Oh, and with the schnitzel, I made the Beer Braised Greens, which we both thought were a little weird. Honestly, I think I just don't love vinegary greens, so I think it might be more of a personal taste thing.

I kind of skipped over the Italy section of this book because I figured it was easy to make vegan Italian food, but in my quest to eat nothing but asparagus all week, I found the Lemon Tempeh with Creamy Asparagus Sauce and the suggested side of Orzo with Roasted Zucchini. Both were so excellent! There was too much salt in the asparagus sauce, but I could deal with it, and next time I'll reduce it. I used tofu instead of tempeh because the store was out (pressed, then marinated for 40 minutes or so, baked twice as long with a flip in the middle) and a yellow pepper in the orzo because the store was out of red. These are really simple, but have the same flavor profile with ingredients that really compliment the fresh produce. Win!

_________________But if one were to tickle Pluto, I suspect that it might very quietly laugh. - pandacookie

55k usd is like 4 cad or whatever equivalent in beavers you use on the island - joshua

I kind of skipped over the Italy section of this book because I figured it was easy to make vegan Italian food, but in my quest to eat nothing but asparagus all week, I found the Lemon Tempeh with Creamy Asparagus Sauce and the suggested side of Orzo with Roasted Zucchini. Both were so excellent! There was too much salt in the asparagus sauce, but I could deal with it, and next time I'll reduce it. I used tofu instead of tempeh because the store was out (pressed, then marinated for 40 minutes or so, baked twice as long with a flip in the middle) and a yellow pepper in the orzo because the store was out of red. These are really simple, but have the same flavor profile with ingredients that really compliment the fresh produce. Win!

I've made several more things from this. The Fava Beans with Parsley, Oregano, and Thyme were really good. I did the variation with onion and garlic, and used canned butter beans. The Spinach Leek Rice was excellent, but made an enormous amount of food. Next time, I'll cut the recipe in half -- it would still be easily enough for four people that way. I made it with brown rice, increasing the liquid and cooking time. I served those with some steamed chard with a little lemon juice and olive oil.

From the Spain section, I made Spanish Rice and Paprika Tofu. The tofu was more liquidy than I expected, but still very good. Again, the rice recipe made a ton of rice. (I should learn to read the serving information more carefully.) Served those with some greens cooked with capers and garlic and red wine.

From the Germany section, I made Spaetzle Noodles and Baked Vegan Schnitzel. The Schnitzel was good, but I agree with whoever it was above who said that it could use a sauce. Maybe something mushroom-based? The spaetzle was excellent, and kind of fun to make. I served them with some fairly basic braised kale with garlic.

Tonight, I'm making some more French stuff. I'll report back on how it is.

For dinner tonight, I made the Braised Tempeh (actually tofu) with Herbes de Provence, which everybody in my family loved. I cheated and used a can of tomatoes rather than the fresh tomatoes the recipe called for. Also made the rice pilaf, but I had to kind of improvise with that, because I forgot to buy fennel. It was still pretty good, though. I also made the Asparagus Hollandaise, which worked out pretty well. I'd thought the sauce might separate or something, but it held together perfectly.